Course material (FP)

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    FISH IN HUMAN NUTRITION
    (Central Institute of Fisheries Technology, Cochin, India, 1998) Gopakumar, K.
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    Curing of fish
    (Central Institute of Fisheries Technology, 2003) Bindu, J.
    The traditional methods of processing fish by salting, drying, smoking and pickling are collectively known as curing. It is the oldest method of fish preservation and is still widely practiced in developed and developing countries. This is also the cheapest method of preservation, since no expensive technology is used.
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    Current trends in fish processing technology
    (Central Institute of Fisheries Technology, 2005) nair, K.G.R.
    The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products. This is achieved by developing cost effective methods of preservation, which control growth of microorganisms, reduce undesirable changes in physical, chemical and sensory parameters and prevent contamination.
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    Byproducts and speciality products from low cost fish and fishery waste
    (Central Institute of Fisheries Technology, 2005) Mathew, P.T.
    The low priced miscellaneous fish are generally discarded in the sea or converted to fish meal. Being a valuable protein source these can be further processed into variety of value added products, which are stable at ambient temperatures and can easily be transported.
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    Vacuum packaging of fish and fish products
    (Central Institute of Fisheries Technology, 2005) Ravishankar, C.N.
    Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of cooked food products. It should be stressed that vacuum packaging must be used under strict conditions of hygiene and control, and not as means to for go proper sanitation. This could be applied to cook-chill food systems to increase food quality and microbiological assurance.